Well I have no idea what it's called, but I ended up smoking a pound and a half hunk of meat at the base of some ribs I bought today. I figured in my bumbling novice way 'That should be done in 3 or maybe at most 4 hours.'
And so I set about rubbing this hunk of rib meat with a magic dust derived rub. I then tossed it in at 215 and fed it with the sweet caresses of peach wood, less alder, and less still pecan wood smoke.
And then.... it plateaued.
So I broke out some lovely cyser I brewed up last year from cider from nearby orchard that grows organic asian pears and apples.
And it was still plateaued.
So I drank a bit more and watched a movie.
And this little mystery piece of beef from the base of the ribs was still plateaued.
So I decided, better start spritzing it with apple juice at least to keep it moist. And lo, it was good.
Alas, it was still plateaued.
And so after six hours it broke past the plateau of 156, and headed north to 165, and then I decided such was adequate, so I took it out and foiled it, and contacted my friends who I had missed spending time with due to my stubborn mystery meat and mocked them due to the lovely scents in my kitchen. Lo, and they were bitter as only those who do not smoke can be.
And then, finally after a bit of foiling the meat was freed and sliced and unto me was rendered what was mine, and it was juicy and moist and tender and it was quite fine.
And here for you all are a few pics.
Now tipsy and wet fed though I am, I still have the mystery of, what is the section of beef at the base of the ribs called?
And so I set about rubbing this hunk of rib meat with a magic dust derived rub. I then tossed it in at 215 and fed it with the sweet caresses of peach wood, less alder, and less still pecan wood smoke.
And then.... it plateaued.
So I broke out some lovely cyser I brewed up last year from cider from nearby orchard that grows organic asian pears and apples.
And it was still plateaued.
So I drank a bit more and watched a movie.
And this little mystery piece of beef from the base of the ribs was still plateaued.
So I decided, better start spritzing it with apple juice at least to keep it moist. And lo, it was good.
Alas, it was still plateaued.
And so after six hours it broke past the plateau of 156, and headed north to 165, and then I decided such was adequate, so I took it out and foiled it, and contacted my friends who I had missed spending time with due to my stubborn mystery meat and mocked them due to the lovely scents in my kitchen. Lo, and they were bitter as only those who do not smoke can be.
And then, finally after a bit of foiling the meat was freed and sliced and unto me was rendered what was mine, and it was juicy and moist and tender and it was quite fine.
And here for you all are a few pics.
Now tipsy and wet fed though I am, I still have the mystery of, what is the section of beef at the base of the ribs called?
